sorry, maybe silly to post a recipe critique after the brew has been made, im just curious what people think.
originally inspired by the Edmund Fitzgerald clone, but changed based on other recipes online about that beer, and because of what I had on hand already.

That seems like a bit too much black patent for a porter (assuming .5 = 1/2 pound). Next time, maybe try substituting the bp for roasted, in a porter at least. That recipe seems to me to be closer to a stout.

here's a porter i did from byo countertop partial mash. 6oz of black patent worked well in this one and it was probally one of my best batches since i started a year and half ago. i also liked the molasses touch to the finished brew. all my friends loved this one as well.

seems like byo is putting countertop partial mash recipes in more of their magazines. i did three of them with just a few bucks spent on a 2 gallon cooler and grain bag. anyways, i love this recipe. i just made a few tweaks when i brewed it.

Colby House Porter
(5 gallon/19 L, partial mash)
OG = 1.048 FG = 1.011
IBU = 44 SRM = 58 ABV = 4.8%
This is my house ale, converted to the countertop partial mashing procedure. 48% of the extract weight — the amount of fermentable and non-fermentable sugars that contribute to the original gravity (OG) of the beer — comes from the mini-mash.